Southern Sweet Potato Bread With Pecans

sweet potato bread
Diana Rattray
Ratings
  • Total: 85 mins
  • Prep: 15 mins
  • Cook: 70 mins
  • Yield: 12 servings
Nutritional Guidelines (per serving)
267 Calories
11g Fat
39g Carbs
5g Protein
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Nutrition Facts
Servings: 12 servings
Amount per serving
Calories 267
% Daily Value*
Total Fat 11g 14%
Saturated Fat 2g 9%
Cholesterol 75mg 25%
Sodium 409mg 18%
Total Carbohydrate 39g 14%
Dietary Fiber 3g 12%
Protein 5g
Calcium 107mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This moist sweet potato bread is low in fat and super easy to prepare and bake. Applesauce replaces oil or butter in the recipe, adding a ton of flavor to the loaf while reducing the number of ingredients that you need.

The sweet potato bread includes chopped dates or raisins, but feel free to replace them with chocolate chips, dried cranberries, or more pecans. 

The bread freezes beautifully, so make an extra loaf for another day!

Ingredients

  • 1 1/2 cups/7 ounces all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground mace (or nutmeg)
  • 1/2 teaspoon ground cinnamon
  • 1 cup granulated sugar
  • 1 cup chopped pecans
  • 1/2 cup chopped dates (or raisins)
  • 2 large eggs
  • 1/2 cup applesauce (unsweetened)
  • 4 tablespoons milk

Steps to Make It

  1. Grease bottom of a loaf pan approximately 9- x 5- x 3-inches.  Heat the oven to 325 F (165 C/Gas 3). 

  2. In a mixing bowl, combine the flour, baking powder, salt and spices in mixing bowl; stir in the sugar, pecans, and raisins or dates. Blend the ingredients thoroughly.

  3. In another bowl, whisk the eggs with the applesauce, milk, and mashed sweet potatoes.

  4. Add the wet mixture to the dry ingredients and mix with a large spoon just until moistened. Never overmix a quick bread batter.

  5. Pour the batter into the prepared loaf pan.

  6. Bake the quick bread for about 1 hour and 10 minutes, or until a toothpick inserted in center comes out clean or with just a few moist crumbs clinging to it.

  7. Cool in pan on a rack for 15 minutes. Remove from pan and continue cooling on wire rack.

Kitchen Notes

Quick breads and muffins should go into the oven as soon as the batter is in the pans. Make sure the oven and pans are ready before you combine the wet and dry ingredients.